HOW TO KEEP POULTRY SAFE TO EAT HOW TO KEEP POULTRY SAFE TO EAT (CHICKEN AND TURKEY) (CHICKEN AND TURKEY) STORAGE
 Place fresh poultry in a pan on the bottom shelf of the refrigerator.
STORAGE
 Place fresh poultry in a pan on the bottom shelf of the refrigerator.


Cook poultry within 1-2 days. Do not let frozen poultry thaw out until you
are ready to cook it.
Cook poultry within 1-2 days. Do not let frozen poultry thaw out until you
are ready to cook it.
HANDLING
 Wash your hands with hot, soapy water
before and after handling raw poultry. HANDLING
 Wash your hands with hot, soapy water
before and after handling raw poultry. 

Wash all kitchen knives, cutting boards,
utensils, & counter tops with hot soapy water. Wash all kitchen knives, cutting boards,
utensils, & counter tops with hot soapy water. DEFROSTING To defrost frozen whole poultry:
 Place frozen poultry in a pan, on the bottom shelf of the refrigerator
overnight to thaw. A 4-12 pound turkey takes about 1-3 days to thaw.
DEFROSTING To defrost frozen whole poultry:
 Place frozen poultry in a pan, on the bottom shelf of the refrigerator
overnight to thaw. A 4-12 pound turkey takes about 1-3 days to thaw.


Or, place frozen poultry in a leak-proof bag. Place the bag in a large bowl.
Fill bowl with cold water. Make sure the poultry stays under the water.
Change the water every 30 minutes to be sure it stays cold. A 3-4 pound
chicken takes about 2-3 hours to thaw. It is unsafe to defrost frozen
poultry at room temperature.
Or, place frozen poultry in a leak-proof bag. Place the bag in a large bowl.
Fill bowl with cold water. Make sure the poultry stays under the water.
Change the water every 30 minutes to be sure it stays cold. A 3-4 pound
chicken takes about 2-3 hours to thaw. It is unsafe to defrost frozen
poultry at room temperature.
STUFFING
STUFFING

For food safety, do not stuff your poultry. Instead, cook your stuffing
separately in a casserole dish. If you do choose to stuff your poultry, use a
thermometer to check that the stuffing temperature reaches 165oF.

For food safety, do not stuff your poultry. Instead, cook your stuffing
separately in a casserole dish. If you do choose to stuff your poultry, use a
thermometer to check that the stuffing temperature reaches 165oF.
Chicken, whole,
unstuffed*
Chicken, whole,
unstuffed*
Weight
Turkey, whole,
unstuffed**
Stuffed
Stuffed
Stuffed
Oven Temp.
Cooking Time
1-3 pounds
350◦F
1-1/2 hours
5-7 pounds
350◦F
2 to 2-1/2 hours
8-12 pounds
325◦F
2-1/2 to 3 hours
12-14 pounds
18-20 pounds
20-24 pounds
8-12 pounds
12-14 pounds
18-20 pounds
325◦F
325◦F
325◦F
325◦F
325◦F
325◦F
3 to 3-3/4 hours
4 to 4-1/2 hours
4-1/2 to 5 hours
3 to 3-1/2 hours
3-1/2 to 4 hours
4-1/2 to 4-3/4 hours
*http://www.fsis.usda.gov/factsheets/chicken_food_safety_focus/index.asp (“Focus on Chicken”) **http://www.fsis.usda.gov (“Let’s Talk Turkey”) Second Harvest Food Bank of Santa Clara and San Mateo Counties
www.SHFB.org
Turkey, whole,
unstuffed**
Stuffed
Stuffed
Stuffed
Weight
Oven Temp.
Cooking Time
1-3 pounds
350◦F
1-1/2 hours
5-7 pounds
350◦F
2 to 2-1/2 hours
8-12 pounds
325◦F
2-1/2 to 3 hours
12-14 pounds
18-20 pounds
20-24 pounds
8-12 pounds
12-14 pounds
18-20 pounds
325◦F
325◦F
325◦F
325◦F
325◦F
325◦F
3 to 3-3/4 hours
4 to 4-1/2 hours
4-1/2 to 5 hours
3 to 3-1/2 hours
3-1/2 to 4 hours
4-1/2 to 4-3/4 hours
*http://www.fsis.usda.gov/factsheets/chicken_food_safety_focus/index.asp (“Focus on Chicken”) **http://www.fsis.usda.gov (“Let’s Talk Turkey”) Second Harvest Food Bank of Santa Clara and San Mateo Counties
www.SHFB.org